A simple, uncomplicated Seekh Kebab recipe made with ingredients you likely have accessible. This recipe includes pointers on how to make flavorful, tender kebabs that don’t spoil or fall off the skewers. includes pan-frying, baking, and air-frying instructions.
Ramsha Baig
A few years in the past, I published a baked-only version of Seekh Kebab. when you consider that then I’ve discovered – 1. There’s a manner to lead them to even more smooth and flavorful, and a couple of. I lots decide on them pan-fried in preference to baked.
These days, after making Seekh Kebab from Dishoom’s cookbook, I found out I favored several aspects of their recipe more than my old recipe. So, I blended theirs with mine to create this better, up to date version of Seekh Kebab.
What Are Seekh Kebab?
The word ‘seekh’ manner skewers and ‘kebab’ way meat cooked over a charcoal hearth. So Seekh Kebab approach skewered meat sausages cooked over a charcoal hearth.
Seekh Kebab are usually flavored with onions, garlic, ginger, inexperienced chili peppers, herbs, and spices. Pakistani Seekh kebabs are regularly made with floor red meat, even as Indian-style are usually made with ground lamb or ground chicken.
Ingredients You Need to Make Seekh Kebab
Here are the 12 ingredients you need to make Seekh Kebab:
- Whole coriander & cumin seeds – My old recipe used raw, untoasted spices, which left noticeable raw spice taste in the final kebab. I took a tip from Dishoom and toasted the coriander and cumin before adding them, which added depth and removed the raw spice taste. You can use any other whole spices you’d like here too, such as 1-2 cloves, a pinch carom seeds (ajwain), or a long pepper (peepli).
- Onion – I use yellow but red onion also works great.
- Green chili peppers such as Thai chili – A generous amount of green chili peppers are a key element of seekh kebab. The amount in the recipe makes them medium-spicy, so feel free to adjust.
- Cilantro & mint leaves – Substitute mint leaves with more cilantro leaves if you don’t have any on hand.
- Ground beef (20% fat – not lean) – This will help your kebabs stay tender and moist. If you only have lean meat, try adding a tablespoon of butter or an extra 1/2 tsp papaya paste to compensate. See FAQ if using any other type of meat.
- Salt & pepper – Adequate salt is important for getting the restaurant-style taste. I’ve shared my preferred quantities of Diamond Crystal Kosher salt or Morton’s sea salt.
- Garlic & ginger – Again, generously used in restaurants so I’ve increased the quantity.
- Red chili flakes – For added flavor and slight heat. Feel free to omit if you’d rather skip.
- Garam masala – This recipe has been tested with my homemade garam masala. If using store-bought, you may need to use less salt.
- Papaya paste – The reason I’ve made Papaya Paste an optional ingredient is because it’s undoubtedly hard to find. Otherwise, it works like a charm to tenderize the kebab. I use a very small quantity because adding too much makes them too tender while diluting the flavor of the kebab.
- Neutral oil – For pan-frying. You can also use butter for brushing if baking or air-frying.
How to Make Seekh Kebab
Toast & grind the spices. Toasting deepens the flavor while removing the raw taste of the spices. This is especially important if you’re baking the kebabs.
Pulse to chop the onion, cilantro, mint, and green chili. Squeeze out the excess moisture and add to the ground beef.
Add the remaining ingredients to the ground beef and mix to combine.
Mix/knead the dough vigorously until you can see the stringy texture of the meat. I like to use the paddle attachment of a stand mixer to do this.
Shape the kebab. See instructions and video on how to do this.
Cook! Grill, pan-fry, air-fry, or bake.
How to Make Seekh Kebab Tender
Many eating places add pretty a chunk of fats to make their seekh kebab so flavorful and soft. One restaurant proprietor these days shared that they use 50% fat, 50% floor beef.
in view that most people aren’t comfy the use of that at domestic, we need to use a few sort of tenderizer to attain a comparable degree of tenderness. A quick poll on Instagram and i discovered human beings use the whole lot from cheese to potatoes to feature tenderness. A group member instructed me she tried my recipe with Papaya paste with first-rate effects, and i discovered it to paintings flawlessly.
How to Keep Seekh Kebabs From Falling Off Skewer or Breaking
Ensure that the ingredients along with the beef and onion mixture are as dry as viable. Squeeze out any moisture from the onions and drain out any moisture from the floor beef (pat dry with a paper towel if wished).
Mixture or knead the beef mixture. right here’s why:
- Within the book, The meals Lab, Kenji Alt Lopez explains how mixing or kneading the beef in sausages enables bind the meat proteins. I also Noticed the cookbook, Dishoom, used this equal technique of kneading the meat in their Seekh Kebab. I then realized Kenji Alt Lopez had already posted a Seekh Kebab recipe with this technique, which sealed it for me. After experimenting, I noticed a clear distinction that blending or kneading the meat makes. The kebabs pass from crumbly to properly-binded, giving it a higher texture.
Ultimately, refrigerate the red meat and allow it to relaxation before shaping in order that it becomes colder and simpler to handle.
Faq
What if I don’t have skewers to shape them?
You can use chopsticks, straws, or bamboo sticks to help give them the traditional shape. If using a thinner skewer, try to make the kebabs more hollow by pressing the skewer toward your hand while rotating.
Can I use any other ground meat?
Yes! Without any changes, you can replace beef with lamb. Use ground chicken thighs instead of breast. Since ground chicken can be more wet, make sure to pat out extra moisture. If it’s having trouble holding up, try adding chickpea flour to absorb any excess moisture.
How do I freeze seekh kebab?
Like Shami Kebab and Chapli Kabab, Seekh Kebabs are perfect for freezing. Shape and freeze on a tray to prevent them from sticking to each other. Then transfer to an airtight bag or container and freeze for up to 1 month. Thaw them in the fridge and cook as instructed.
What to Serve With Seekh Kebab
Cilantro & Mint Raita (or Dahi Pudina Chutney) is the most perfect accompaniment for these kebabs. It’s cool creaminess contrasts with the extreme, meaty flavor of the kebab. Cucumber Raita or crunchy vegetables add a few crunch. Naan and rice pair perfectly to complete the meal. You can also make Naan with it.
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